Chocolate and pecan tart
Preparation : 30 min
Cooking : 30 min
Total time : 2 h Rest : 1 h
Equipment
28-30cm cake tin
4 people
1 Shortbread pastry
1 egg
1 egg yolk
50 ml milk
80 g brown sugar
200 g dark chocolate
80 g pecan nuts
50 ml single cream
1 sachet vanilla sugar
1 knob butter
Associated products
RECIPE STEPS
1
Preheat the oven to 180°C (gas mark 4).
2
Make the shortcrust pastry (see the recipe by Magimix) and leave in the fridge for one hour.
- 1 Shortbread pastry
3
Butter the tin. Roll out the dough and pace it in the tin.
Prick the bottom of the dough with a fork. Cover with baking paper and add baking beads or, failing that, with dried beans (or rice).
- 1 knob butter
4
Blind bake for 20 minutes.
5
Meanwhile, bring the cream, milk and vanilla to a boil.
Turn off the heat and add the chocolate (broken into pieces) to let it melt.
- 50 ml milk
- 50 ml single cream
- 1 sachet vanilla sugar
- 200 g dark chocolate
6
Remove the pastry from the oven and then reduce the oven temperature to 150°C (gas mark 2).
7
Fit the food processing bowl with the metal blade and Blendermix accessory. Add the sugar, whole egg and the yolk and blend.
- 1 egg
- 1 egg yolk
- 80 g brown sugar
8
Then add the chocolate mixture (and eventually the nuts) and blend again.
Pour over the pastry and return to the oven for 20 minutes.
- 80 g pecan nuts
